Type what you have

Ingredients

• ✓ rhubarb
• water
• white sugar

Instructions

1. 1 Bring rhubarb and water to a boil in a saucepan over medium-high heat. Reduce heat to medium and simmer until rhubarb is falling apart, about 10 minutes.
2. 2 Line a strainer with a double layer of cheesecloth, set over a bowl, and strain mixture. Gently press on rhubarb with a wooden spoon to squeeze out any remaining juice. It should yield about 2 cups of liquid. Discard pulp or save for another use.
3. 3 Return liquid to the saucepan over medium heat and stir in an equal amount of sugar Heat until sugar is dissolved, 2 to 3 minutes. Skim any foam from the top of the syrup. Let cool.

By France Cevallos

Ingredients

• ✓ rhubarb
• brown sugar
• gin
• seltzer water

Instructions

1. 1 Place rhubarb and brown sugar in a glass; mash with a cocktail muddler until crushed. Add gin to glass; stir to dissolve sugar.
2. 2 Strain rhubarb mixture into 2 ice-filled Collins or rocks glasses; top with seltzer.

By Juliana Hale

Ingredients

• ✓ rhubarb
• white sugar
• baking soda
• water

Instructions

1. 1 Bring a large pot of water to a boil; place a metal or glass bowl on top, with bottom of bowl just above boiling water. Add rhubarb to the bowl; cook undisturbed for 25 minutes.
2. 2 Meanwhile, dissolve sugar and baking soda in hot water in a small bowl, stirring occasionally.
3. 3 Pour sugar mixture over steamed rhubarb in the metal or glass bowl; continue cooking over boiling water, 2 to 3 minutes more.
4. 4 Pour rhubarb mixture through a fine-mesh sieve into a clean jar; press with a wooden spoon to extract more syrup. Discard solids. Store syrup in the refrigerator.

By NANCY PICKERIGN

Ingredients

• ✓ rhubarb
• sugar
• lemon peel
• lemon juice

Instructions

1. 1 Combine rhubarb, sugar, and lemon peel in a large saucepan; bring to a boil. Reduce heat to medium-low; simmer until sugar has dissolved and rhubarb releases its juice and starts to break up, about 10 minutes. Off heat, stir in lemon juice.
2. 2 Pour rhubarb mixture through a fine-mesh sieve, pressing out as much liquid as possible.
3. 3 Fill a glass with ice; add 1 cup water and 1/3 cup syrup. Stir to combine.

By Amy

Ingredients

• ✓ rhubarb
• water
• white sugar
• ice
• tequila

Instructions

1. 1 Bring rhubarb and water to a simmer in a saucepan, covered, over medium heat. Reduce heat to medium-low; continue simmering until rhubarb breaks down and releases its juices, about 15 minutes.
2. 2 Strain rhubarb mixture through a fine-mesh sieve, pressing pulp to squeeze out as much juice as possible. Discard pulp. Stir sugar into hot juice. Refrigerate rhubarb syrup until very cold, at least 2 hours.
3. 3 Place ice into a blender; pour in rhubarb syrup and tequila. Cover and blend until mixture is smooth or until your desired consistency. Pour into chilled margarita glasses.

By Jeannine Ross

Ingredients

• ✓ rhubarb
• white sugar
• orange juice concentrate
• lemonade concentrate
• gin
• water
• lemon-lime flavored carbonated beverage

Instructions

1. 1 Gather all ingredients.
2. 2 Place rhubarb in a large saucepan with water to cover. Bring to a boil over medium-high heat and cook until tender.
3. 3 Drain; mash or purée in a blender.
4. 4 Stir together rhubarb purée, sugar, orange juice concentrate, lemonade concentrate, gin, and water.
5. 5 Freeze for 1 to 3 hours, depending on the consistency you like.
6. 6 Place scoops of the frozen mixture into serving glasses and fill the rest of the glass with lemon-lime soda.

By Bonnie

Ingredients

• ✓ rhubarb
• water
• salt
• lime
• maple syrup
• water
• ice

Instructions

1. 1 Combine rhubarb, 1/4 cup water, and salt in a food processor or blender; blend until rhubarb is finely chopped.
2. 2 Place a cheesecloth onto a jug and pour the blended rhubarb onto it. Tie the cheesecloth and squeeze all the juice out of the rhubarb. Discard the pulp.
3. 3 Pour maple syrup into the jug and mix well until all the maple syrup has dissolved.
4. 4 Squeeze limes into the jug and mix well. Add ice cold water and mix everything together with a large wooden spoon. Taste and adjust sweetness if necessary. Refrigerate rhubarb limeade in the refrigerator until ready to use.
5. 5 To make slushies: For each serving, place 3/4 cup of rhubarb limeade into the blender with about 1 cup ice; blend until desired consistency.

By Aroma and Essence

Ingredients

• ✓ rhubarb
• water
• sugar
• ice
• vodka
• triple sec

Instructions

1. 1 Place sugar and water in a saucepan; bring to a boil over high heat, stirring occasionally. Reduce the heat to medium; stir rhubarb into syrup. Simmer until rhubarb is softened and stringy, 5 to 7 minutes. Press rhubarb with a spoon to extract juice while straining syrup through cheesecloth or a strainer into a glass jar or bottle; discard solids. Cool; refrigerate syrup until needed.
2. 2 Fill a cocktail shaker with ice; add vodka, 2 tablespoons rhubarb syrup, and triple sec. Cover and shake until the outside of the shaker has frosted. Strain into a martini glass.

By Cathleen

Ingredients

• ✓ rhubarb
• water
• tea bag
• mint
• sugar
• lemon juice
• ice cube

Instructions

1. 1 Bring 4 cups of water to a boil. Add rhubarb, cover, and simmer for 30 minutes. Remove from heat. Stir in tea bags and mint leaves. Cover and let steep for 30 minutes.
2. 2 Combine sugar and lemon juice in a pitcher. Strain rhubarb and tea mixture over the sugar. Discard the solids.
3. 3 Using a wooden spoon, stir tea until sugar has dissolved. Add remaining 4 cups of water to the pitcher and stir again. Serve over ice.

By Soup Loving Nicole

Ingredients

• ✓ rhubarb
• white sugar
• water
• water
• black tea
• honey
• sugar

Instructions

1. 1 Place rhubarb into a large pot with the sugar and 1 quart of water. Bring to a boil, then simmer over low heat for about 4 hours, stirring occasionally to prevent burning, until rhubarb becomes a thick paste. Cool, then spoon into ice cube trays and freeze overnight.
2. 2 Bring 1 quart of water to a boil. Pour into a pitcher over the tea bags. Stir in honey and sugar. Cool, then refrigerate until chilled. Serve cold ice tea with rhubarb ice cubes.

By Stephanie Hock

Ingredients

• ✓ rhubarb
• white sugar

Instructions

1. 1 Place rhubarb pieces in a medium pot; sprinkle with sugar. Stir well to ensure rhubarb is completely coated with sugar; cover and let rest for 15 minutes, stirring once so natural juices are released.
2. 2 Bring rhubarb mixture to a boil over medium heat, stirring often. Reduce heat; simmer until soft, about 10 minutes. Serve compote warm.

By Buckwheat Queen

Ingredients

• ✓ rhubarb
• sugar
• strawberry gelatin

Instructions

1. 1 In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
2. 2 Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.

By SALLY 888

Ingredients

• ✓ rhubarb
• sugar
• cinnamon

Instructions

1. 1 Place rhubarb in a large pot and fill with enough water so that it is almost covered. Bring to a boil, then simmer over medium heat until starting to fall apart, about 20 minutes. Stir occasionally.
2. 2 Remove from heat; stir in sugar and cinnamon until sugar has dissolved. Serve hot or cold.

By Bethany Webber

Ingredients

• ✓ rhubarb
• white sugar
• pineapple
• strawberry gelatin

Instructions

1. 1 Inspect six (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse jars in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Combine rhubarb, sugar, and pineapple in a large saucepan or stockpot.; bring to a boil over medium-high heat, stirring frequently.
3. 3 Off heat, stir in strawberry-flavored gelatin until well combined.
4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove jars from stockpot and let rest, several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By XSTCH3

Ingredients

• ✓ rhubarb
• pineapple
• white sugar
• strawberry gelatin

Instructions

1. 1 Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.

By STARAJOY

Ingredients

• ✓ rhubarb
• butter
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large skillet over high heat.
3. 3 Stir in rhubarb and sugar; continue to cook, stirring constantly, until tender, 5 to 10 minutes. Serve warm.

By Michele O'Sullivan

Ingredients

• ✓ rhubarb
• water
• white sugar
• strawberry gelatin mix

Instructions

1. 1 Combine rhubarb, water, and sugar in a saucepan over medium-high heat; bring to a boil. Reduce the heat and simmer until rhubarb is soft, 15 to 20 minutes. Stir in gelatin mix.
2. 2 Remove from the heat and let cool to room temperature, about 30 minutes.
3. 3 Pour rhubarb sauce into a bowl. Serve immediately or cover and refrigerate for a chilled sauce.

By Alle88

Ingredients

• ✓ rhubarb
• white sugar
• lemon juice
• strawberry

Instructions

1. 1 Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. Bring the mixture to a boil, stirring to dissolve sugar. Set heat to medium-high and cook jam at a full rolling boil until thickened, stirring often to prevent scorching, 20 to 25 minutes. A candy thermometer inserted into the middle of the jam, not touching the pot, should read 220 degrees F (105 degrees C).
2. 2 Remove jam from heat and stir for 2 to 3 more minutes; skim off any foam.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Let jars stand on wire racks for 24 hours to cool and seal. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

By yankeeinthesouth

Ingredients

• ✓ rhubarb
• sugar
• blueberry pie filling
• strawberry gelatin
• raspberry flavored gelatin mix

Instructions

1. 1 Combine rhubarb, sugar, and pie filling in a large pot. Bring to a rolling boil over medium-high heat; continue boiling 10 minutes more. Stir in gelatin powders until dissolved.
2. 2 Pack jam into sterilized jars, filling to within 1/4 inch of the top. Run a clear knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Freeze any jam you don't intend to use right away.

By Karen

Ingredients

• ✓ rhubarb
• strawberry
• brown sugar
• salt

Instructions

1. 1 Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.
2. 2 Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

By France Cevallos

Ingredients

• ✓ rhubarb
• miniature marshmallow
• sugar
• strawberry gelatin
• yellow cake mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. 2 Stir rhubarb, marshmallows, sugar, and Jell-O mix together in a large bowl. Spread evenly in the prepared pan. Mix cake batter according to package directions; pour evenly over ingredients in the pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Run a knife around outer edges of cake to loosen; turn out onto a large plate while still hot. Let cake cool before serving.

By saffronbuns

Ingredients

• ✓ rhubarb
• white sugar
• water
• orange juice
• orange zest

Instructions

1. 1 Gather the ingredients.
2. 2 Combine rhubarb, sugar, water, orange juice, and orange zest in a saucepan over high heat; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until thick, about 45 minutes. Jam will continue to thicken as it cools.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Use a jelly funnel and soup ladle to pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any food residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By CHOLLOW

Ingredients

• ✓ rhubarb
• strawberry
• white sugar
• salt
• half-and-half

Instructions

1. 1 Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.
2. 2 Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.
3. 3 Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.

By Fishydo9

Ingredients

• ✓ rhubarb
• white sugar
• cinnamon
• clove
• salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place rhubarb in a casserole dish.
3. 3 Combine sugar, cinnamon, cloves, and salt in a small bowl; sprinkle evenly over rhubarb. Cover the dish with aluminum foil.
4. 4 Bake in the preheated oven until rhubarb is soft, 30 to 45 minutes. Stir sauce vigorously to break down rhubarb; serve sauce warm, chilled, or at room temperature.

By BigShotsMom

Ingredients

• ✓ rhubarb
• white sugar
• cinnamon
• cinnamon swirl bread
• butter

Instructions

1. 1 Toss rhubarb, sugar, and cinnamon together in a bowl. Add 2 cups bread cubes; toss to coat. Transfer to an ungreased 2-quart microwave-safe baking dish. Top with remaining 2 cups bread cubes; drizzle with melted butter.
2. 2 Microwave on full power until rhubarb is tender, about 12 minutes. Serve warm.

By CatKid

Ingredients

• ✓ rhubarb
• apple
• apple cider
• white sugar
• cinnamon

Instructions

1. 1 Combine apples, rhubarb, apple cider, sugar, and cinnamon in a large saucepan. Cover and cook over medium heat for 20 minutes.
2. 2 Transfer to a large bowl; beat with an electric mixer on medium-high speed until smooth and all chunks are gone. Serve warm.

By Melia

Ingredients

• ✓ rhubarb
• pie crust
• sugar
• all-purpose flour
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place rhubarb into prepared pie crust. Combine sugar and flour; sprinkle over rhubarb. Cover with top crust; cut 4 small slits into crust. Brush with egg.
3. 3 Bake in the preheated oven until filling is bubbling and crust is golden brown, about 30 to 45 minutes.

By Michelle

Ingredients

• ✓ rhubarb
• prune plum
• white sugar
• orange juice
• water
• orange zest

Instructions

1. 1 Bring rhubarb, plums, sugar, orange juice, water, and orange zest to a boil in a saucepan over medium heat. Reduce the heat to medium-low and cook, stirring occasionally, until thick, about 45 minutes.
2. 2 Meanwhile, inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By thowlett1959

Ingredients

• ✓ rhubarb
• white sugar
• lemon juice
• clove
• red gelatin dessert mix
• honey

Instructions

1. 1 Place rhubarb, sugar, lemon juice, and cloves in a large stockpot over low heat; cover the pot. Cook, stirring occasionally, until rhubarb begins to release its juices, softens, and breaks apart, about 10 minutes.
2. 2 Increase heat to medium; bring rhubarb mixture to a full rolling boil. Stir in gelatin mix until dissolved.
3. 3 Cool mixture to room temperature, about 30 minutes; sweeten with honey.

By SILLYJILLY

Ingredients

• ✓ rhubarb
• sugar
• strawberry flavored gelatin mix
• yellow cake mix
• water
• margarine

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
2. 2 Spread rhubarb evenly in the bottom of the prepared baking dish.
3. 3 Sprinkle sugar over rhubarb, followed by gelatin mix, and finally cake mix. Pour water and melted butter over the top. Do not stir.
4. 4 Bake in the preheated oven until rhubarb is tender, about 45 minutes.

By SCOOBYVC